Month: August 2014

Have you ever felt like your meals were just the same old boring thing over and over again? I feel that way quite a bit, and when I do, I try to get creative in the kitchen! Sometimes it’s all in the presentation of your food that can make eating feel exciting and new! This recipe will not only wow you, but the people you serve it to! Get ready to get creative in 3,2,1!

Tuna Stackers

Ingredients:

Directions:

Assemble each of the two stacks by tightly layering together in a mold 1/2 of each of the tomatoes, mango, avocado and Tuna. (If you don’t have a mold, you can use any hollowed-out aluminum can or a circular bottle-I used an empty coconut milk can with both sides open).

Press down on the top layer while slowly removing the mold to reveal the freestanding tuna stack. Repeat with the remaining ingredients to form a total of two tuna stacks.

Garnish your stack with basil, drizzle the tuna stacks with your favorite dressing if you fancy and serve.

Hi there! Thanks for stopping by! Welcome to my blog and my very first post! I have lots to share with you from recipes, to ideas, to tips and so much more! This post is just the start of a new adventure, one I hope you’ll join me on! So let’s jump right in, shall we?

Cashew cheese is a staple in our house! It can take a simple meal from just ok to AMAZING! We put it on top of our zoodle spaghetti, butternut squash soup, meatloaf, paleo pizza, burgers…I think you get the idea! There are so many variations on this recipe, it’s definitely a good one to have in your kitchen!

Soak 3 cups of cashews for at least 8 hours in enough filtered water to cover. The longer you soak them, the creamier your cheese will be. (I like to soak mine overnight-covered with a towel).

The next day, or after at least 8 hours, drain your cashews and rinse them well. Place your rinsed cashews in a blender or food processor, add 1 3/4 cups of water and 1 Tbsp of cultured veggies/or 1 tsp pro biotic powder from the capsules. Blend together until you have a nice smooth/ creamy mixture (about 10 mins.). Scoop the blended cheese into a nut bag and place the bag in a fine mesh strainer seated over a bowl to catch the excess liquid. Cover the top of the bowl with a dish towel and place something heavy on top of the cheese. Let your cashew cheese sit over night to let the cheese ferment.

In the morning, scoop the fermented cheese into your blender/food processor and add lemon juice, apple cider vinegar, green onion, rosemary, minced garlic, garlic powder, nutritional yeast, kosher salt and cracked pepper. Blend until combined and enjoy with fresh veggies, seed crackers or on top of all you favorite dishes in place of cheese, yum!